Escalope of pork with juniper & Marsala recipe

• 25 g (0.9oz) dried porcini mushrooms
• 10 dried juniper berries
• 4 lean pork escalopes
• 10 ml (0.4fl oz) balsamic vinegar
• 1 knob of butter
• 8 cloves of garlic
• 45 ml (1.6fl oz) Marsala
• 3 -4 sprigs fresh rosemary
• 1 pinch salt & pepper

1. Place the porcini in a bowl and just cover with hot water.
2. Do the same for the juniper berries.
3. Leave for 30 minutes.
4. Strain, reserving the liquid.
5. Crush the berries with the side of a knife.
6. If the escalopes are quite thick you may want to pound them out with a meat mallet.
7. Place each escalope between a layer of cling film.
8. Pound to 1 cm thickness (this stage is optional).
9. Brush the escalopes with vinegar.
10. Melt butter with a drop of oil in a large pan on medium high heat.
11. Brown the escalopes on one side then flip and fry for a further minute, no more.
12. Add the garlic, Marsala, rosemary, mushrooms & berries with the remaining vinegar.
13. Season and allow to gently simmer on low heat for 3 minutes.
14. Season to taste and serve immediately.

porcini mushrooms, berries, lean pork, balsamic vinegar, knob of butter, garlic, marsala, salt

Taken from www.lovefood.com/guide/recipes/42677/escalope-of-pork-with-juniper--marsala-recipe (may not work)